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Plat Fonction Tempéra-
ture (°C)
Durée (min) Positions des
grilles
Gâteau aux fruits (pâte
levée / génoise)
2)
Cuisson par
convection
170 35 - 55 1
Tartes aux fruits sur pâte
sablée
Chaleur tour-
nante
160 - 170 40 - 80 1
Gâteaux à pâte levée à
garniture fragile (par ex.
fromage blanc, crème,
crème anglaise)
1)
Cuisson par
convection
160 - 180 40 - 80 2
1)
Préchauffer le four.
2)
Utiliser une casserole haute.
Biscuits/Gâteaux secs
Plat Fonction Tempéra-
ture (°C)
Durée (min) Positions des
grilles
Biscuits sablés Chaleur tour-
nante
150 - 160 10 - 20 1
Short bread / Biscuits
sablés / Tresses feuille-
tées
Chaleur tour-
nante
140 20 - 35 1
Short bread / Biscuits
sablés / Tresses feuille-
tées
1)
Cuisson par
convection
160 20 - 30 2
Biscuits à base de gé-
noise
Chaleur tour-
nante
150 - 160 15 - 20 1
Pâtisseries à base de
blancs d'œufs, merin-
gues
Chaleur tour-
nante
80 - 100 120 - 150 1
Macarons Chaleur tour-
nante
100 - 120 30 - 50 1
Biscuits/Gâteaux secs à
base de pâte levée
Chaleur tour-
nante
150 - 160 20 - 40 1
Pâtisseries feuilletées
1)
Chaleur tour-
nante
170 - 180 20 - 30 1
Petits pains
1)
Cuisson par
convection
190 - 210 10 - 25 2
Small cakes / Petits gâ-
teaux
1)
Chaleur tour-
nante
160 20 - 35 3
FRANÇAIS 25
25


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